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For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.Plus: F&W's Guide to Fresh Spring Produce More Asparagus Recipes More Fast Pasta Recipes

Cindy Pawlcyn
April 2009

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

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  • Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

  • Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

Suggested Pairing

Green vegetables can be hard to pair with wine, but Sauvignon Blanc, which has a bit of grassiness, can work well.

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